CHILLI RELLENOS (Heat rating – Hot 8/10)
4 LARGE JALAPENO CHILLIES ( Preferably Disaster Bay)
OR 6 SMALLER JALAPENO CHILLIES
VEGETABLE OIL FOR DEEP FRYING
2 CUPS PLAIN FLOUR
100g CREAM CHEESE (CHOPPED)
100g TASTY CHEDDAR CHEESE (CHOPPED)
2 TEASPOONS SALT
2 TEASPOONS GROUND BLACK PEPPER
- Slice off and reserve the caps of the jalapeno chillies leaving an ample amount of flesh on the caps for reattachment later.
- Seed the chillies wearing gloves and being careful not to puncture the sides of the chillies and then tightly stuff each chilli with alternating layers of cream cheese and tasty cheddar cheese. Secure the caps back onto the chillies using at least 4 toothpicks each.
- Heat oil in a pan to a depth half the thickness of the chillies, while the oil heats mix the flour with the salt and pepper in a bowl and in a separate bowl whisk the eggs until frothy, dip each chilli into the egg and then into the flour mix, covering completely before lightly shaking off excess flour, carefully coat with a second layer of egg and flour again shaking of the excess.
- Use tongs to place coated chillies into hot oil, cook for 3-5 minutes until golden brown, turn once and cook for a further 3-5 minutes, when cooked drain on a rack over absorbent paper.
Note: The Rellenos can be glazed in the Chili Wine Jelly to add an extra dimension, the sweetness of the Chilli Wine Jelly and the melted cheese offset the heat of the chilli.